Assorted Quiches (Quiche Lorraine, Broccoli Cheddar, Chili Riano, Ham and Swiss)

Ingredients

• 4 pieces Frozen Deep Dish Pie Crust (9‑inch deep‑dish, frozen; thaw 10 minutes before use)
• 2 cups Dry Beans (any dried beans, rinsed and dried; used as pie weights)
• 12 large Eggs (room temperature)
• 6 cups Half‑and‑Half (can substitute whole milk or heavy cream for richer texture)
• 2 teaspoons Salt (kosher or sea salt)
• 1.5 teaspoons Black Pepper (freshly ground)
• 1 pinch Ground Nutmeg (only for Quiche Lorraine)
• 6 slices Thick‑Cut Bacon (baked at 400°F until crisp, then blotted dry and cut into strips)
• 4.5 ounces Gruyère Cheese (shredded; about 1 cup)
• 1 cup Sharp Cheddar Cheese (shredded; for broccoli quiche)
• 2 cups Broccoli Florets (chopped and steamed until tender)
• 1 cup Ham Steak (cooked, finely diced)
• 1 cup Swiss Cheese (shredded; for ham‑Swiss quiche)
• 0.5 cup Monterey Jack Cheese (shredded; part of cheese blend for Chili Riano)
• 0.5 cup Sharp Cheddar Cheese (shredded; part of cheese blend for Chili Riano)
• 2 tablespoons Cornmeal (sprinkled on crust for Chili Riano flavor)
• 4 ounces Diced Green Chilies (canned, drained, rinsed, patted dry)
• 1 small Shallot (optional, minced and sautéed in butter for broccoli quiche)
• 1 tablespoon Butter (for sautéing shallot)

Instructions

1. Preheat Oven for Par‑baking

   Set the oven to 450°F and let it fully preheat.

   Time: PT5M

   Temperature: 450°F

2. Line Crusts with Foil and Beans

   Place each frozen deep‑dish crust on a baking sheet. Cut a piece of aluminum foil large enough to cover each crust, then sprinkle dry beans over the foil so they press against the bottom and sides of the crust.

   Time: PT10M

3. Par‑bake Crusts (First Phase)

   Bake the crusts with foil and beans for 10 minutes.

   Time: PT10M

   Temperature: 450°F

4. Par‑bake Crusts (Second Phase)

   Remove the foil and beans carefully, then return the crusts to the oven for another 8 minutes until the edges look set but not browned.

   Time: PT8M

   Temperature: 450°F

5. Cool Crusts

   Transfer the partially baked crusts to a wire rack and let them cool for about 5 minutes so they are easy to handle.

   Time: PT5M

6. Make All‑Purpose Egg Mixture

   In a large clear measuring cup, whisk 12 large eggs. Add half‑and‑half gradually until the total volume reaches 1½ cups per quiche (6 cups total). Season with 2 tsp salt, 1½ tsp black pepper, and a pinch of nutmeg (only for the Lorraine quiche). Stir until smooth.

   Time: PT5M

7. Prepare Fillings

   a) Bake 6 slices of thick‑cut bacon at 400°F for 20 minutes until crisp; blot with paper towels and cut into strips. b) Steam 2 cups broccoli florets until just tender, then chop. c) Dice the ham steak into 1 cup of small pieces. d) Drain the 4 oz can of diced green chilies, rinse, pat dry with paper towels.

   Time: PT35M

   Temperature: 400°F

8. Assemble Quiche Lorraine and Broccoli Cheddar

   For the Lorraine crust, scatter bacon strips evenly, sprinkle shredded Gruyère, then pour half of the egg mixture over it. Top with a little extra Gruyère. For the Broccoli Cheddar crust, distribute the chopped broccoli, add shredded cheddar, pour another half of the egg mixture, and finish with a sprinkle of cheddar on top.

   Time: PT10M

9. Bake First Batch

   Place the two assembled quiches on the middle rack and bake at 375°F for 35 minutes, or until the tops are golden and a knife inserted near the center comes out clean.

   Time: PT35M

   Temperature: 375°F

10. Assemble Chili Riano and Ham‑Swiss Quiches

    For the Chili Riano crust, sprinkle 2 Tbsp cornmeal, then layer half of the Monterey Jack‑Sharp Cheddar blend, spread the drained green chilies, pour the remaining egg mixture, and top with the rest of the cheese blend. For the Ham‑Swiss crust, evenly distribute the diced ham, add shredded Swiss, pour the final half of the egg mixture, and finish with a light sprinkle of Swiss cheese.

    Time: PT10M

11. Bake Second Batch

    Bake the Chili Riano and Ham‑Swiss quiches at 375°F for 35 minutes, checking for a golden top and a clean‑coming‑out knife.

    Time: PT35M

    Temperature: 375°F

12. Cool and Store

    Allow all quiches to cool on a wire rack for 15 minutes. For make‑ahead, wrap each tightly in plastic wrap, then in foil, and place in a freezer‑safe Ziploc bag.

    Time: PT15M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

20 g

Fat

22 g

Fiber

2 g